Now that soup season is upon us I can’t help but look at the seasonal vegetables in the market without thinking about roasting, pureeing, and turning them into some kind of soup. The cooler temperatures, gorgeous fall colours, and the need for a sweater all make me long for comfort food—specifically soup.
This is the first year that I have done more than just admire the piles of brightly coloured pumpkins at my local market. In the past I have purchased pure canned pumpkin to make pumpkin pies and roasted pumpkin seeds from our Jack-o-lantern, but that’s as close as I’ve come to cooking with this versatile, low fat, high fibre vegetable.
One of the recipes we chose to include in this month’s EatSavvy edition was Pumpkin Apple Soup. Little did I know how simple it was to cut, roast and puree this delicious winter squash. Not as rich in flavour as butternut squash, nor as deep in colour as acorn squash, but delicious and simple to use nonetheless.
I freeze leftover soup in two cup serving containers or freezer bags, remove one from the freezer before I go to bed, and it is thawed by morning. I add a whole grain pita with cream cheese or hummus to my lunch bag and I’ve got a hot, nutritious lunch to look forward to at the office.
What are you making for lunch?
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